Boil water, with more water.

Put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate and chopped chives in the bowl.

Then boil the water and make it a little harder.

Put it in the bowl and mix. If it is alkaline water, then add a little good vinegar.

remember the sequence, or it will taste different.

if you add a little good diced mustard tuber (you have to cut it yourself, the finished diced mustard tuber is not delicious) and sesame sauce (diluted with sesame oil or cold water, now eaten and adjusted), the taste will be better.

second, tomato and egg noodle soup:

first, stir-fry the eggs, add water, add tomato slices, add salt, add pepper monosodium glutamate until the noodles are cooked.

Third, fried noodles:

Chinese cabbage, shredded pork and shredded mushrooms.

underneath, a little harder.

take out, rinse with cold water, and drain the water.

on a big fire, first fry shredded pork, cook it, add Chinese cabbage, change color, add mushrooms, stir-fry a few times, add noodles, stir well, change the medium fire, add salt, pepper, a little monosodium glutamate, change the small fire, stir-fry with a spatula in one hand, and shake the noodles loosely with chopsticks in the other. Mix the noodles and seasoning as well as possible, and the Chinese cabbage should not be yellow.

Remarks: 1 Add some good vinegar when eating fried noodles.

2 Sliced tenderloin, add a little salt and mix well with cornflour, add a little oil and mix well.

Fourth, first put the shrimp (good quality) in the water for a short time, then give the oil, put the noodles, and when it is almost cooked, add the Chinese cabbage, cook it, add salt, pepper and a little monosodium glutamate.

five, the simplest cold (mixed) noodles.

Boil more water.

Add sesame oil to shallow stainless steel pot for later use.

put Haitian brand soy sauce, pepper, monosodium glutamate and chopped chives in the bowl,

then boil the water and make it a little harder,

put it in a pot with sesame oil, mix well, and blow it in front of the air conditioner for 1-2 minutes, while blowing, so as to cool it evenly.

then, put it in a bowl and mix it. If it is alkaline water, then add a little good vinegar.

remember the sequence, or it will taste different.

if you add a little good diced mustard tuber (cut it yourself, the finished diced mustard tuber is not delicious), sesame sauce or peanut butter (diluted with cold boiled water, now eat and adjust).

6. Fried rice with eggs:

Put the pan on the fire, scoop in the oil and heat it, pour in the egg liquid to stir-fry the eggs, then add the rice and minced shallots, stir-fry until the rice is hot, add salt, pepper and a little monosodium glutamate, and then stir-fry.

7. Shrimp wonton:

Make meat stuffing: chop the pork belly and add salt.

To be delicious, you need to add a shrimp to each big wonton (use live river shrimp, make your own shrimp, marinate it with a little salt and pepper, and take out the remaining shrimp heads and shells after boiling water, which can be used to make wonton soup, and add salt, pepper, laver without sand, monosodium glutamate, diced mustard tuber, oil and minced shallots).

Wrapping wonton:

Put the meat stuffing in the middle, draw a circle on the outer skin of the stuffing with your index finger dipped in water, then fold the lower edge of the skin upwards to make the two semicircles overlap, and sweep it with your two index fingers along the water trail to bond it, and then bond the two corners of the folded bottom edge of the skin under the meat stuffing (one corner can be dipped in water, and the other corner can be pressed on it).

The skin of a large wonton is generally in the shape of an equilateral trapezoid with the short side facing itself.

For the small wonton skin, grab the skin with your left hand, dip some meat in your right hand with chopsticks or a wide ice cream stick, scrape it in the middle of the skin, and then pinch it tightly.

eight, curry beef powder (soup)

curry should be fried in oil, the oil temperature should not be too high, it will paste.

Boil beef chunks in water (rotten), slice them and plate them; Add salt, curry oil, minced shallots, pepper and a little monosodium glutamate to the beef soup, add the fine flour (a little harder) and add the sliced beef. This is curry beef powder. Without powder, it is curry beef soup.

IX. The simplest method of braising beef (powder):

Good beef, cut into pieces, heat the oil in a pot, fry the meat to dry, add a little cooking wine, fry until dry, then add a little Haitian soy sauce for coloring, then add Haitian soy sauce, stir-fry without salt, add water, submerge the meat, boil it, and then use a small casserole or iron pot.

Boil water, with more water.

Put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate, minced chives and boiled water in the bowl.

Then boil the water to make it a little harder.

Put it in the bowl and add braised beef. Just do it.

Method of pie:

1. Add dry yeast mixed with warm water to flour (according to the instructions) and knead thoroughly.

2. Making meat stuffing: chop the pork belly, add salt, pepper, a little monosodium glutamate, minced shallots, and a little water (add vegetables but no water) and stir well, repeatedly, preferably in one direction, and then let it stand in the refrigerator for 3 minutes.

3. Wrap the minced meat with the cooked noodles, with any size, and press it flat (moderate thickness).

4. Put oil in the pan and light it. Put the prepared pie in, add cold water, flatten the top of the pie, cover the lid, turn on the fire, and remove the lid when the water is almost dry. Change to medium heat, slowly turn the pan, let the side of the pan bake on the fire, fry until golden brown, then turn over and fry until golden brown.

note: the way to add vegetables to the stuffing:

I usually use vegetables (Chinese cabbage, Chinese cabbage and celery are also acceptable), boil a pot of water, add a proper amount of vegetables, remove them after discoloration, put them in a large pot of cold water next to them, cool them in time (otherwise, the vegetables will turn yellow), then remove them by hand and squeeze them dry, chop them up, so that they are much easier to chop, and then squeeze them dry.

mix with the meat and mix well! Use in time!